Too many wasted meals of grilled vegetable plates for the vegetarian diner at restaurants had left me a little cynical. That changed this summer as we experimented with grilling. There was lots of grilled corn, grilled stuffed tomatoes, grilled potato kebabs and this grilled cauliflower with a spicy tomato sauce.
I tried to cut the cauliflower into “steaks”. Does that sound hard? It is. I salvaged two “steaks” from one head of cauliflower and then tried to cut the rest into about 1 inch thick large pieces. Then I drizzled them with olive oil and a generous shower of sea salt. Onto the grill they went. Grilled cauliflower has a crunchier bite than sauted, and it gets a nice char that’s unobnoxiously smokey and gives it this great, deep balance to the fresh cauliflower-ness.
The spicy tomato sauce was the best Indo-Italian fusion I’ve experienced since this Roasted Tomato Vindaloo Sauce.